Shrimp and Pea Alfredo Tagliatelle

• 8 oz tagliatelle
• 12 oz large shrimp, peeled and deveined
• 2 cups frozen peas, thawed
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 4 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes (optional)
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• Fresh parsley, chopped for garnish

Steps

1. 1 Cook tagliatelle according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. 2 While pasta cooks, heat olive oil in a large skillet over medium heat. Add shrimp and cook 2 minutes per side until pink.
3. 3 Remove shrimp and set aside. In the same skillet, melt butter and sauté garlic until fragrant.
4. 4 Stir in heavy cream, Parmesan, salt, black pepper, and red pepper flakes if using. Simmer gently until sauce thickens.
5. 5 Add peas and cooked shrimp back into the skillet, stirring to coat with sauce. If needed, thin with reserved pasta water.
6. 6 Toss in the cooked tagliatelle until well combined.
7. 7 Serve immediately, garnished with fresh parsley.

Equipment

• Large pot for pasta
• Large skillet
• Tongs
• Wooden spoon

Variations

• Add spinach for extra greens or use chicken instead of shrimp for a different twist.

Substitutions

• Use fettuccine if tagliatelle is unavailable.
• Substitute light cream for a lighter option.

Pairings

• A glass of Sauvignon Blanc
• Toasted garlic bread

Nutrition

Tips

• For extra flavor, toast the garlic in the oil for a minute before adding shrimp.
• Use fresh peas if available for an even sweeter taste.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of milk or cream to restore creaminess.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat gently, adding a bit of cream to loosen.

Serving Suggestions

• Pair with a crisp Chardonnay or a simple Caesar salad for a complete meal.

FAQ